I churn out a lot of keto lollies for Funnyman. A LOT. While I don’t have a sweet tooth (I never have, even life before keto), but Funnyman loves his after dinner treats, so I try and keep things interesting for him by switching things up and changing the flavours of the lollies I make (in addition to the other sweet treats) I make for him! Here, I added cream cheese to the mixture – and it changed the texture in a beautiful way! Without telling him, I added avocado to sneak in some fibre and additional goodness and healthy fats… and this was how my Avocado Cheesecake Lollies were born! Hand on heart, these are now his favourite lollies. And just in case you were wondering – the flavour of avocado does not come through at all: just creamy, indulgent sweetness.
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Carbs 2.6g | Fat 30g | Protein 3.5g
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Avocado Cheesecake Lollies (Keto)
- 130 g (4.6 oz) roughly chopped avocado
- 1 TB lemon juice
- 100 g (3.5 oz) full-fat cream cheese (soft cheese)
- 100 g (3.5 oz) full-fat Greek yogurt
- 240 g (8.5 oz) double cream
- 3.5 TB Swerve® sweetener, confectioners
- 1 tsp vanilla essence
- Scoop the avocado flesh into a mini food processor / food chopper. Add the lemon juice and cream cheese and blitz to a smooth puree, stopping to scrape the sides of the bowl.
- Transfer the mixture to a large mixing bowl and add the yogurt, cream, sweetener and vanilla.
- Whisk well until the mixture is smooth and well combined.
- Pour the mixture into 6 ice lolly moulds (100ml / 3.4 fl. oz) in capacity.
- Click the lid/stick in place of each one, and place in the freezer overnight.
- Transfer to the fridge 30 minutes before eating or simply run hot water on the outside of the mould to make it easier to slide out.
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Calories 289Kcal / 1209kJ
Eggs (may be found in some brands of cream cheese - check label)
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